Easy Crockpot R Chili Mac

There’s something so comforting about a warm bowl of chili mac, especially when it’s made in the crockpot. I love enjoying this dish on cold winter evenings when I want something cozy and comforting. The combination of savory chili and tender pasta is just irresistible. Plus, it’s so easy to make, which makes it a staple in my household.

Number of Servings: 6

Prep Time: 10 minutes

Cooking Time: 4 hours

Total Time: 4 hours and 10 minutes

Cuisine: Vegan

Ingredients:

• 2 cups elbow macaroni
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Equipment/Utensils Required:

• Crockpot or slow cooker
• Wooden spoon
• Measuring cups and spoons

Preparation Steps:

1. In the crockpot, combine the elbow macaroni, kidney beans, diced tomatoes, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir until well combined.
2. Cover and cook on low for 4 hours, stirring occasionally, until the pasta is tender and the flavors are well combined.
3. Once cooked, taste and adjust seasoning if necessary.
4. Serve the chili mac hot, garnished with fresh parsley if desired.
5. Enjoy this delicious and comforting meal with your favorite toppings, such as vegan cheese, avocado, or hot sauce!

Nutritional Information (per serving):

• Calories: 280
• Total Fat: 1g
• Saturated Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 12g

Vitamins and Minerals (per serving):

• Iron: 15%
• Vitamin C: 20%
• Calcium: 6%
• Potassium: 10%
• Folate: 25%

Easy Crockpot R Chili Mac

jenny

I love enjoying this dish on cold winter evenings when I want something cozy and comforting. The combination of savory chili and tender pasta is just irresistible. Plus, it's so easy to make, which makes it a staple in my household.

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Course Main Course

Cuisine vegan

Servings 6 servings

Calories 280 kcal

Ingredients

  

• 2 cups elbow macaroni
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 onion diced
• 2 cloves garlic minced
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

 

• In the crockpot, combine the elbow macaroni, kidney beans, diced tomatoes, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir until well combined.
• Cover and cook on low for 4 hours, stirring occasionally, until the pasta is tender and the flavors are well combined.
• Once cooked, taste and adjust seasoning if necessary.
• Serve the chili mac hot, garnished with fresh parsley if desired.
• Enjoy this delicious and comforting meal with your favorite toppings, such as vegan cheese, avocado, or hot sauce!

Notes

Nutritional Information (per serving):

• Calories: 280
• Total Fat: 1g
• Saturated Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 12g

Vitamins and Minerals (per serving):

• Iron: 15%
• Vitamin C: 20%
• Calcium: 6%
• Potassium: 10%
• Folate: 25%